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Jalapeño Sweet Potato Puffs
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| Ingredients | |
| 1 1/2 cups | cooked, mashed sweet potato, (about 2 medium sweet potatoes) |
| 2 large | eggs |
| 3/4 cup | cheddar cheese, (or pepperjack cheese) |
| 3 tablespoons 2% | plain Greek yogurt |
| 3 strips | cooked bacon, chopped |
| 1-2 | jalapeño peppers, minced |
Directions
Preheat oven to 400 degrees F.
While the oven is preheating, peel the sweet potatoes. Add the potatoes to a pot of boiling water and cook for 15-20 minutes or until tender; drain. Mash the sweet potatoes using a fork or spatula.
Then, combine the mashed sweet potatoes with all remaining ingredients in a bowl. Mix until well incorporated.
Grease the wells in a mini muffin tin. Scoop mixture into greased mini muffin tins. This recipe should make about 18 mini puffs.
Bake at 400 degrees for 20-25 minutes. Allow puffs to cool.
Nutrition Information
Serves: 6 | Serving Size: 3 puffs
Per serving: Calories: 157; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 93mg; Sodium: 236mg; Carbohydrate: 10g; Dietary Fiber: 1g; Sugar: 3g; Protein: 9g
Nutrition Bonus: Potassium: 265mg; Iron: 4%; Vitamin A: 151%; Vitamin C: 15%; Calcium: 15%
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